Calypso Beans Tomato And Poblano Stew Food

TOMATILLO, POBLANO AND HEIRLOOM BEAN CHOWDER

Tomatillo, Poblano and Heirloom Bean Chowder image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound halved and sliced lengthwise yellow onions
3 medium stemmed and seeded fresh poblano chiles, sliced into thin strips
1 tablespoon finely slivered garlic
2 cups husked and halved fresh tomatillos
1/2 teaspoon each whole fennel, cumin and coriander seeds
2 teaspoons dried oregano (Mexican preferably)
1/4 teaspoon ground cinnamon
1 1/2 cups diced and seeded tomatoes (with juices if using canned)
7 cups rich clear chicken or vegetable stock
1 cup white wine, such as Riesling or Gewurtztraminer
2 cups cooked favorite heirloom beans
Salt and freshly ground black pepper, to taste
3 tablespoons roughly chopped cilantro leaves
Avocado slices
2 tablespoons fresh lime juice

Steps:

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving.

SQUID, TOMATO AND ROASTED POBLANO STEW

Squid, Tomato And Roasted Poblano Stew image

Provided by Molly O'Neill

Categories dinner, weekday, appetizer, main course

Time 2h

Yield Four servings

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
2 cloves garlic, peeled and minced
1 onion, peeled and minced
3 poblano peppers, roasted, seeded, deveined and peeled
2 Serrano chili peppers, roasted, seeded, deveined and peeled
2 pounds ripe tomatoes, cored and quartered
1/2 cup red wine
1 teaspoon minced marjoram leaves
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon Tabasco
2 medium baking potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved
2 tablespoons minced flat-leaf parsley
1 tablespoon minced coriander leaves

Steps:

Combine the oil, garlic and onion in a large saucepan. Cover and cook over low heat until the onion softens, about 15 minutes. Stir constantly. Add the peppers, tomatoes, wine and marjoram. Cover with 1 quart of cold water. Bring the water to a boil. Reduce heat and simmer for 40 minutes.
Pass the sauce through a food mill. Add salt, pepper and Tabasco. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
One hour before serving, warm the sauce in a large saucepan. Add the potatoes and the squid and simmer until tender, about 40 minutes. Serve in warm bowls garnished with parsley and coriander.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 10 grams, TransFat 0 grams

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